Terminology Service < Semantic Lookup Platform

All terms in FOODEX2

Label	Id	Description
Tortilla	A006V	[The group includes any type of Tortilla or taco, a flat bread traditionally based on maize meal, but nowadays also made from wheat flour. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Puffed corn textured bread	A006L	[The group includes any type of bread-like products obtained by compacting puffed granules of corn. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Puffed cereals textured bread	A006H	[The group includes any type of bread-like products obtained by compacting puffed granules of cereals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Rusk	A006M	[The group includes any type of Rusk, which is a sweet sliced bread browned in an oven. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Puffed wheat textured bread	A006J	[The group includes any type of bread-like products obtained by compacting puffed granules of wheat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Puffed rice textured bread	A006K	[The group includes any type of bread-like products obtained by compacting puffed granules of rice. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Rusk, wholemeal	A006P	[The group includes any type of Rusk based on flour containing high proportion of bran or wholemeal. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Pizza base, cooked	A006Q	[The group includes any type of Pizza base, partially or totally cooked. These products are normally pressed after leavening and they partly resemble unleavened bread. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Rusk, refined flour	A006N	[The group includes any type of Rusk based on refined flour (i.e. containing very little or no bran), e.g. fette biscottate. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Wheat crisp bread	A006D	[The group includes any type of crisp bread based on wheat. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Crisp bread, wheat, wholemeal	A006E	[The group includes any type of crisp bread based on wheat flour containing high proportion of bran or wholemeal (brown or wholemeal wheat flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Crisp bread, rye wholemeal	A006B	[The group includes any type of crisp bread based on rye flour containing high proportion of bran or wholemeal (brown or wholemeal rye flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Rye crisp bread	A006A	[The group includes any type of crisp bread based on rye. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Crisp bread, rye, refined flour	A006C	[The group includes any type of crisp bread based on refined rye flour (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Extruded, pressed or puffed bread	A005Z	[The group includes any type of bread produced by extrusion, pressing between plates or compacting puffed cereals. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Crisp bread, wheat, refined flour	A006F	[The group includes any type of crisp bread based on refined wheat flour (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Extruded rice bread	A006G	[The group includes any type of extruded bread-like products based on rice flour. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Gluten free bread, white	A005S	[The group includes any type of gluten free bread produced with refined flours (i.e. containing very little or no bran). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Gluten free bread	A005R	[The group includes any type of Gluten free bread, i.e. bread produced with ingredients not containing gluten. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]
Gluten free bread, brown	A005T	[The group includes any type of gluten free bread produced with flours containing high proportion of bran or wholemeal (brown or wholemeal flour). The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.]